Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

Human perception of color differences using computer vision system measurements of raw pork loin

(2022) Brianne A. Altmann et al.   MEAT SCIENCE

An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil

(2022) Danielle Rodrigues Magalhaes et al.   Foods

Consumer Behaviour towards Pork Meat Products: A Literature Review and Data Analysis

(2022) Juan Antonio Mondéjar-Jiménez et al.   Foods

Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges

(2022) Paula R. R. Sbardelotto et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Paradoxical consumers in four European countries: Meat-eating justification and willingness to pay for meat from animals treated by alternatives to surgical castration

(2022) Li Lin-Schilstra et al.   MEAT SCIENCE

Jumping on the Bandwagon of Responsibility—Or Not? Consumers’ Perceived Role in the Meat Sector

(2022) Jeanette Klink-Lehmann et al.   Sustainability

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

(2022) Luis Patarata et al.   Foods

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

(2021) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index

(2021) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

(2021) Patrícia Bernardo et al.   Foods

Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

(2021) Simona Grasso et al.   FOOD QUALITY AND PREFERENCE

Impact of consumer behaviour on the environmental sustainability profile of food production and consumption chains – a case study on chicken meat

(2021) Margot Cooreman-Algoed et al.   RESOURCES CONSERVATION AND RECYCLING

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

(2020) Olumide Adedokun Odeyemi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Consumers’ Concerns and Perceptions of Farm Animal Welfare

(2020) Marta E. Alonso et al.   Animals

COVID‐19 and the Canadian cattle/beef sector: Some preliminary analysis

(2020) James Rude   CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS-REVUE CANADIENNE D AGROECONOMIE

Diagonal or Vertical? An Empirical Study of the Impact of Food Brand Logo Orientation on Consumers’ Food Perception and Food Attitude

(2020) Shouwei Li et al.   FOOD QUALITY AND PREFERENCE

Meat Reduction Practices in the Context of a Social Media Grassroots Experiment Campaign

(2020) Pasi Pohjolainen et al.   Sustainability

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

(2020) Paulo Eduardo S Munekata et al.   Current Opinion in Food Science

Use of sensory science for the development of healthier processed meat products: A critical opinion

(2020) Erick Saldaña et al.   Current Opinion in Food Science

Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

(2020) María Cardona et al.   MEAT SCIENCE

The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling—The Example of Traditional Pork Sausage

(2020) Péter Czine et al.   Nutrients

Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare

(2020) Igor Tomasevic et al.   Animals

Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami

(2020) Fabio Napolitano et al.   MEAT SCIENCE

Assessing the Impact of COVID-19 on Consumer Food Safety Perceptions—A Choice-Based Willingness to Pay Study

(2020) Oliver Meixner et al.   Sustainability

Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

(2020) Macarena Egea et al.   Animals

Risk analysis approach applied to consumers’ behaviour toward fraud in food products

(2020) Jérémie Théolier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Attitudes of meat consumers in Mexico and Spain about farm animal welfare: A cross-cultural study

(2020) Laura X. Estévez-Moreno et al.   MEAT SCIENCE

Understanding consumers' perceptions towards Iberian pig production and animal welfare

(2020) Javier García-Gudiño et al.   MEAT SCIENCE

Perceptions of nutritional value, sensory appeal, and price influencing customer intention to purchase frozen beef: Evidence from Indonesia

(2020) Sri Rahayu Hijrah Hati et al.   MEAT SCIENCE

The whole beast: Consumers’ perceptions of and willingness-to-eat animal by-products

(2020) Angela Bearth et al.   FOOD QUALITY AND PREFERENCE

Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

(2020) Juan D. Rios-Mera et al.   MEAT SCIENCE

Consumer perceptions towards healthier meat products

(2020) Alfredo Teixeira et al.   Current Opinion in Food Science

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

(2020) Maria João Fraqueza et al.   Current Opinion in Food Science

Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

(2019) Manoela Alves Pires et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile

(2019) Berta Schnettler et al.   MEAT SCIENCE

Valuation of observable attributes in differentiated beef products in Chile using the hedonic price method

(2019) Jaime Fernández et al.   MEAT SCIENCE

Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

(2019) I. Argemí-Armengol et al.   MEAT SCIENCE

To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels

(2019) Chrysostomos Apostolidis et al.   FOOD QUALITY AND PREFERENCE

Willingness to pay in main cities of Zheijiang provice (China) for quality and safety in food market

(2019) F. Riccioli et al.   FOOD CONTROL

Physical hazards in meat products: Consumers’ complaints found on a Brazilian website

(2019) Carlos Pasqualin Cavalheiro et al.   FOOD CONTROL

Geographical indication food products and ethnocentric tendencies: The importance of proximity, tradition, and ethnicity

(2019) Pilar Fernández-Ferrín et al.   JOURNAL OF CLEANER PRODUCTION

Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain

(2019) C. Díaz-Caro et al.   MEAT SCIENCE

Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat

(2019) Vitor A.S. Vidal et al.   MEAT SCIENCE

Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs

(2019) Igor Tomasevic et al.   MEAT SCIENCE

A review of factors affecting goat meat quality and mitigating strategies

(2019) Pamela Pophiwa et al.   SMALL RUMINANT RESEARCH

Why don't consumers buy organic lamb meat? A Spanish case study

(2019) A. Rabadán et al.   MEAT SCIENCE

Factoring Chinese consumers’ risk perceptions into their willingness to pay for pork safety, environmental stewardship, and animal welfare

(2018) John Lai et al.   FOOD CONTROL

How Australian consumers value intrinsic and extrinsic attributes of beef products

(2018) Ali Ardeshiri et al.   FOOD QUALITY AND PREFERENCE

Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption

(2018) Ou Wang et al.   FOOD QUALITY AND PREFERENCE

Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite

(2018) Yung Hung et al.   FOOD QUALITY AND PREFERENCE

Heterogeneous preferences with respect to food preparation time: Foodies and quickies

(2018) Leonardo Casini et al.   FOOD QUALITY AND PREFERENCE

Ethical, moral and social dimensions in farm production practices: a segmentation study to assess Irish consumers’ perceptions of meat quality

(2018) Á. Regan et al.   IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH

Consumers' climate-impact estimations of different food products

(2018) Jing Shi et al.   JOURNAL OF CLEANER PRODUCTION

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

(2018) Igor Tomasevic et al.   MEAT SCIENCE

Meat provenance: Authentication of geographical origin and dietary background of meat

(2018) Frank J. Monahan et al.   MEAT SCIENCE

Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims

(2018) Anna Haug et al.   MEAT SCIENCE

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

(2018) Taylor L. Wolfer et al.   MEAT SCIENCE

Frankfurters made with pork meat, emmer wheat ( Triticum dicoccum Schübler) and almonds nut ( Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe

(2018) David Ranucci et al.   MEAT SCIENCE

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

(2018) Erick Saldaña et al.   MEAT SCIENCE

Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin

(2018) Frits Franssen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates

(2018) Fabienne Kessler et al.   MEAT SCIENCE

Mexican consumers' perceptions and attitudes towards farm animal welfare and willingness to pay for welfare friendly meat products

(2017) G.C. Miranda-de la Lama et al.   MEAT SCIENCE

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

(2017) Rosane Teresinha Heck et al.   MEAT SCIENCE

Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts

(2017) Juliana Cunha de Andrade et al.   MEAT SCIENCE

Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study

(2017) Liran C. Shan et al.   MEAT SCIENCE

The importance of food naturalness for consumers: Results of a systematic review

(2017) Sergio Román et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The perception of EU quality signs for origin and organic food products among Polish consumers

(2017) P. Bryła   Quality Assurance and Safety of Crops & Foods

Does environmental friendliness equal healthiness? Swiss consumers’ perception of protein products

(2016) Gianna A. Lazzarini et al.   APPETITE

Consumer reactions to the use of EU quality labels on food products: A review of the literature

(2016) Klaus G. Grunert et al.   FOOD CONTROL

Ethical aspects of life cycle assessments of diets

(2016) Benjamin Goldstein et al.   FOOD POLICY

Consumer awareness and credibility factors of health claims on innovative meat products in a cross-sectional population study in the Netherlands

(2016) C. Strijbos et al.   FOOD QUALITY AND PREFERENCE

Quality of deli-style turkey enriched with plant sterols

(2016) S Grasso et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?

(2016) Robert Hamlin   MEAT SCIENCE

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

(2016) Yung Hung et al.   MEAT SCIENCE

Consumers’ perceptions and preferences for local food: A review

(2015) Corinna Feldmann et al.   FOOD QUALITY AND PREFERENCE

“The Dose Makes the Poison”: Informing Consumers About the Scientific Risk Assessment of Food Additives

(2015) Angela Bearth et al.   RISK ANALYSIS

Consumer beliefs regarding farmed versus wild fish

(2014) Anna Claret et al.   APPETITE

Processed foods: contributions to nutrition

(2014) Connie M Weaver et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions

(2014) Angela Bearth et al.   FOOD QUALITY AND PREFERENCE

The role of price as a product attribute in the organic food context: An exploration based on actual purchase data

(2014) Livia Marian et al.   FOOD QUALITY AND PREFERENCE

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

An overview of the nutritional value of beef and lamb meat from South America

(2014) M.C. Cabrera et al.   MEAT SCIENCE

Sociodemographic Differences in the Comprehension of Nutritional Labels on Food Products

(2013) Sarah Sinclair et al.   JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR

Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat

(2013) Wim Verbeke et al.   MEAT SCIENCE

Measuring consumer resistance to a new food technology: A choice experiment in meat packaging

(2012) Qing Chen et al.   FOOD QUALITY AND PREFERENCE

Meat nutritional composition and nutritive role in the human diet

(2012) Paula Manuela de Castro Cardoso Pereira et al.   MEAT SCIENCE

How European consumers define the concept of traditional food: evidence from a survey in six countries

(2010) Filiep Vanhonacker et al.   Agribusiness

Consumer reactions to risk information on bovine spongiform encephalopathy in Japan

(2010) Kumiko Ogoshi et al.   Environmental Health and Preventive Medicine

Food Values

(2008) Jayson L. Lusk et al.   AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS